MAINE DUCK SALAD
Maine Duck Salad makes brings back fond memories of a family vacation.
Maine Duck Salad
A couple of years ago, the Mother, Sam, my sister Quinn, her fiancé Paul, and I took a trip to Bar Harbor Maine. There, we stayed in a house that was built on the foundation of a home originally owned by the Rockefellers. It was the choicest location on the shoreline with stunning views of the Atlantic Ocean. We feasted on local goat cheese, duck, and blueberries that we picked up at roadside farm stands. This Maine Duck Salad recipe is inspired by that trip. Please note that the Mother would like for me to include ancillary details of the lobster, clams, and other delicacies of Maine (along with the non-keto $20 blueberry pie that we bought from someone’s back door that was worth every penny), but those foods are for other posts.
The wild blueberries of Maine are beyond compare and should be used if available for this salad. That’s because they are keto friendly. Now that I eat sugar free, gluten free, and low carb, I find any variety to be a recipe staple. Combined with duck and Fried Goat Cheese Medallions, blueberries create my perfect Maine Duck Salad.
My friend Bianca and I made a version together using giant blueberries and Japanese black vinegar. We omitted the macadamias and asparagus because we were serving it with other dishes. Versatile recipes like this are easy to change up.
Good for a weekend luncheon, this entrée salad is satisfying and delicious. I like that the Fried Goat Cheese Medallions are already prepped in the freezer so that I can just take them out and cook. Duck provides essential fats to hit those macros. Blueberries, macadamias, and field greens taste like the Acadia sunrise that we watched from the mountaintop. Reminiscing a wonderful trip over a delicious meal? That’s KetoLuxe.
Maple Leaf Farms Duck breasts are a Hoosier favorite in this Maine-inspired salad. Also, I used locally produced Capriole goat cheese in the Fried Goat Cheese Medallions.
I used Maple Leaf Farms to make this recipe. When's the last time you ate duck?
Less than 5 minutes
2 duck breasts
¼ cup apple cider vinegar
2 garlic cloves
1 teaspoon KetoLuxe Hunter’s Seasoning Blend
1 pound field greens
¼ pound asparagus, blanched
8 Fried Goat Cheese Medallions
2 ounces macadamia nuts
4 ounces blueberries
- Carefully score duck breasts through fat. Be careful not to cut into the meat.
- Place breasts fat side down into a cold skillet.
- Turn heat to medium to slowly render the fat.
- Cook until all fat is rendered and the duck is crispy.
- Pour off rendered fat and set aside to use for dressing salad.
- Turn breasts over and cook until medium rare.
- Remove duck from pan and set aside to cool.
- Add garlic, apple cider vinegar, KetoLuxe Hunter’s Seasoning Blend, and ¼ cup of reserved duck fat to hot skillet. Simmer until reduced by half. Let cool until just barely warm.
- Slice duck on the bias.
- Toss field greens in dressing and arrange on large platter.
- Arrange asparagus, Fried Goat Cheese Medallions, and duck breast slices atop.
- Sprinkle macadamias and blueberries over salad.
- Serve immediately.
You can always reduce the carbs in this by omitting the blueberries. But what’s the fun in that?
The asparagus is also optional. Sometimes I use it, sometimes I don’t. You can substitute another low carb vegetable if you prefer.
If there is any duck fat left over, make sure to save it in the fridge to use another time. It will stay good indefinitely.
NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 8 grams
Total carbs: 13 grams
Fiber: 5 grams
Fat: 73 grams
Protein: 52 grams
Glycemic load: 2
DISCLAIMER: Thank you to Maple Leaf Farms for providing the duck to be used in the recipe. While Maple Leaf Farms provided the duck used at no charge, all opinions are my own.